Wimbledon Cake

Ingredients :

225 Gram Butter (8 oz)
225 Gram Caster sugar (8 oz)
1/2 Orange, zest and juice
1/2 Lemon, zest only
275 Gram Self raising flour (10 oz)
50 Gram Ground almonds (2 oz)
4 Eggs
2 Tablespoon Milk
50 Gram Glacé cherries, quartered (2 oz)
25 Gram Blanched almonds, shredded (1 oz)
350 Gram Sultanas (12 1/2 oz)
50 Gram Mixed candied peel, chopped (2 oz)
2 Tablespoon Apricot jam, sieved
225 Gram Marzipan (8 oz)

Icing :
Sifted icing sugar
Warm water
3 Drops Green food colouring (more if needed)
Silver balls to decorate

Cooking Instructions :

1. Preheat the oven to 180 °C / 350 °F / Gas 4. Grease and line a 20 x 30 cm (8 x 12 inch) cake tin.
2. Cream the butter and sugar together until light and fluffy. Fold in the orange zest, juice and lemon zest. Sift the flour and blend in the ground almonds. Beat the eggs and milk lightly together.
3. Add the flour and egg mixtures alternately to the creamed mixture. Beat well between each addition, then fold in the fruit, nuts and peel. Turn the mixture into the tin and smooth it over.
4. Bake for 1 1/2 hours covering with foil if necessary. Cool in the tin for 5 minutes, then turn out on to a wire rack.
5. When cold brush all over with the jam. Roll out the marzipan thinly and cover the cake.
6. Reserve 3-4 tablespoons of the icing and tint the remainder green. Spread the green icing smoothly all over the cake. Allow to set. Use the white icing to pipe the top of the cake with lines like a tennis court. Decorate the corners with silver balls.